Response to Intravenous N-Acetylcysteine Supplementation in Critically Ill Patients with COVID-19

Author:

Gamarra-Morales Yenifer1ORCID,Herrera-Quintana Lourdes2ORCID,Molina-López Jorge3ORCID,Vázquez-Lorente Héctor2ORCID,Machado-Casas Juan Francisco4ORCID,Castaño-Pérez José4,Pérez-Villares José Miguel4,Planells Elena2

Affiliation:

1. Clinical Analysis Unit, Valle de los Pedroches Hospital, Pozoblanco, 14400 Córdoba, Spain

2. Department of Physiology, School of Pharmacy, Institute of Nutrition and Food Technology “José Mataix”, University of Granada, 18071 Granada, Spain

3. Faculty of Education, Psychology and Sports Sciences, University of Huelva, 21007 Huelva, Spain

4. Intensive Care Unit, Virgen de las Nieves Hospital, Fuerzas Armadas Avenue, 18014 Granada, Spain

Abstract

Administering N-acetylcysteine (NAC) could counteract the effect of free radicals, improving the clinical evolution of patients admitted to the Intensive Care Unit (ICU). This study aimed to investigate the clinical and biochemical effects of administering NAC to critically ill patients with COVID-19. A randomized controlled clinical trial was conducted on ICU patients (n = 140) with COVID-19 and divided into two groups: patients treated with NAC (NAC-treated group) and patients without NAC treatment (control group). NAC was administered as a continuous infusion with a loading dose and a maintenance dose during the study period (from admission until the third day of ICU stay). NAC-treated patients showed higher PaO2/FiO2 (p ≤ 0.014) after 3 days in ICU than their control group counterparts. Moreover, C-reactive protein (p ≤ 0.001), D-dimer (p ≤ 0.042), and lactate dehydrogenase (p ≤ 0.001) levels decreased on the third day in NAC-treated patients. Glutathione concentrations decreased in both NAC-treated (p ≤ 0.004) and control (p ≤ 0.047) groups after 3 days in ICU; whereas glutathione peroxidase did not change during the ICU stay. The administration of NAC manages to improve the clinical and analytical response of seriously ill patients with COVID-19 compared to the control group. NAC is able to stop the decrease in glutathione concentrations.

Funder

Spanish Carlos III Health Institute

Consejería de Educación

Spanish Ministry of Education

Publisher

MDPI AG

Subject

Food Science,Nutrition and Dietetics

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